Lemon Potatoes

Lemon Potatoes

I needed a side dish for my mediterranean lemon chicken and I thought this might go well with it.  Really easy to make but you need time for it to bake, about 2 hours.

Prep time:  5 minutes

Cooking time: 2 hours

Serves: 4-6 depending on the size of the potatoes


1/3 cup olive oil

1  1/2 cups hot water

2 cloves garlic minced (optional if you don’t like garlic)

1/3 cup fresh lemon juice

2 tablespoons chopped fresh thyme -2 teaspoons dry

2 tablespoons chopped fresh rosemary- 2 teaspoons dry

2 cubes vegetable bouillon(chicken if you don’t have vegetable)- I use an organic brand, no preservatives

ground pepper to taste

6 medium potatoes(red or white,do not use russet they will fall apart), peeled if you like, I use thin skinned potatoes and prefer to leave the skin on.  Cut them in quarters.


1.  Preheat oven to 375 degrees F.

2.  In a small bowl, mix the olive oil, lemon juice, water, garlic, thyme, rosemary, bouillon cubes and pepper.

Lemon Potato Ingredients

Lemon Potato Ingredients


3.  Arrange potatoes evenly in the bottom of a medium baking dish.  Pour the olive oil mixture over the potatoes.  Cover with tin foil or a lid and bake up to 2 hours.  First hour covered, second hour uncovered.  Serve when tender but firm, slightly brown and water has evaporated.

Everything tossed together ready for the oven

Everything tossed together ready for the oven

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